It’s almost time to say good-bye to home-grown rhubarb until next year…but not too late to try this recipe. Thanks to North Wild Kitchen for this Norwegian rhubarb cake recipe.
5 oz butter
¾ cup sugar
2 large eggs
1 1/2 cup flour
1 1/2 tsp baking powder
½ cup whole milk
2 cup fresh rhubarb, cut into ½ inch pieces
2 Tbsp sugar
2 Tbsp sliced almonds
Preheat oven to 350 degree F. Grease 8 inch round cake tin (springform pan works also).
Beat the sugar and butter together. Add eggs and continue to mix. Add the flour, baking powder, whole milk and blend together. Pour batter into greased cake tin.
Place rhubarb pieces on top of the batter, arranging them so not overlapping but make a nice pattern. Press the rhubarb pieces into the batter slightly.
Sprinkle with 2 Tbsp sugar and 2 Tbsp sliced almonds.
Bake 30-40 minutes. Let cool slightly before removing from cake pan.
Serve warm with whipped cream or ice cream. Enjoy!